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Receta Bouillabaisse Creole
by Global Cookbook

Bouillabaisse Creole
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  Raciónes: 6

Ingredientes

  • 1 x 600 g monkfish
  • 1 x 500 g John Dory
  • 2 x 250 g red mullet
  • 1 x 500 g bonito
  • 1 x 600 g sea bass
  • 2 x 300 g scorpion fish
  • 12 x Oysters
  • 12 lrg Shrimps
  • 150 gm Minced onions
  • 50 gm Minced celery
  • 100 gm Fennel root
  • 1 x Red pepper, seeds removed
  • 1 x Green pepper, seeds removed
  • 4 x Cloves garlic
  • 1 x Chilli pepper
  • 1 x Bouquet garni
  • 300 gm Fresh tomatoes, seeds removed
  • 2 1/2 dl White wine
  • 1 1/4 lt Water or possibly fish stock Salt and pepper Star anise
  • 2 Tbsp. Minced parsley Fresh thyme
  • 2 x Cloves garlic, minced
  • 1 sm Chilli, crushed Saffron Extra virgin olive oil
  • 24 x Toasted sliced baguette Extra virgin olive oil Garlic
  • 1/2 x Red chilli
  • 2 x Roasted red peppers, seeds removed
  • 1 sm Cooked potato
  • 1/2 Tbsp. Tomato paste
  • 2 x Cloves garlic, minced Saffron
  • 1 x Egg yolk
  • 2 dl Extra virgin olive oil Salt and pepper

Direcciones

  1. Scale and gut the fish. Cut off the heads and tails and reserve for making the soup base. Cut the fish into even slices. Marinate the sliced fish in extra virgin olive oil, garlic, saffron and chilli.
  2. Soup base: Gently cook the heads and tails of the fish in extra virgin olive oil.
  3. Add in the vegetables and cook without colouring. Add in the tomato paste and cook gently. Add in the white wine and reduce in volume by about half. Add in the water (or possibly just sufficient to cover the fish) and bring to the boil. Add in the spices and the remaining ingredients. Cook over high heat for 20-30 min. Strain through a fine sieve, pressing the solids well.
  4. Cooking the fish: bring the soup base to the boil. Pour over the marinating fish. Cook over high heat for 6-8 min depending on the size of the fish.
  5. Croutons: Rub the bread with the garlic and cut into 3-4cm thick slices. Toast in the oven till lightly coloured.
  6. Rouille: Process the roasted red peppers with the garlic, salt, chilli, saffron and tomato paste till smooth. Add in the flesh of the potato and saffron. Process briefly. Add in the egg yolk then gradually incorporate the extra virgin olive oil till thick and smooth like a mayonnaise.
  7. Presentation: Serve the fish and soup together in a large soup tureen.
  8. Sprinkle with minced parsley and thyme. Serve with the croutons and the rouille on the side.